Massimo Bottura from Osteria Francescana
Born and raised in Modena — Emilia Romagna, Massimo Bottura’s passion and love for cooking, contemporary art, music, and the country where he came from brought restaurant Osteria Francescana to the world’s best restaurant with 3 Michelin Stars. Bottura thinks from a critical point of view from his surroundings, not from the nostalgic feels.
He introduced Italy’s traditions seen from ten kilometres away to the world. “The past defines who we are, but it also enables us to dream about the future.” (Massimo Bottura, Benvenuto & Stefano Graziani 2014). His philosophy transforms into an edible bites and transmitsemotions through them. It reflects on one of his dishes called” Camouflage: Hare in the Woods” a classic recipe, Civet De Lièvre (civet of hare) arranged masterfully on the plateinfluenced by Picasso, when he saw cubism in a military truck at the beginning of the war.
His philosophy encourages gastronomists in the world not to limit their minds from surroundings, dare to preserve the culture, be proud of where they come from and changes to the society through food. Furthermore, in 2016 Bottura’s non-profit organization called ‘Food for Soul’ emphasized the importance of food wastage and hunger impacted worldwide chefs to promote social awareness through a food menu strategy.
‘Success in life is about obsession’ — Massimo Bottura
